This past Saturday we celebrated my nephews 3rd birthday, he asked for a “truck party” he got a truck/ chili party. Not necessarily a favorite for a 3 year old, but let's just say the adults outnumbered the children 4-1.
I spent all day Friday cooking the chili with my sister in law, it was a great day. We were able to use nearly all the gorgeous peppers we had picked the week before at the farm. We ended up with 3 different pots of delicious, in their own right, chili. How happy would you be at a party decked out with delicious chili options and a bar full of gorgeous healthy toppings? I forgot my camera at the party.. so use your imagination.
On the menu was traditional beef chili, 100 clove of garlic chili (not kidding, we went a little crazy with garlic, don't knock it till you try it!) and my infamous Chocolate Stout Vegetarian Chili.
I have been making this vegetarian chili for nearly 10 years. Way before I knew I would end up in the nutrition/food world. It is probably my most requested recipe and I thought it was high time I shared it.
You really don't miss the meat. I have made it with meat, but my family prefers it without. That says a lot.
Chocolate Stout Vegetarian Chili
- 3 tablespoons of extra virgin olive oil
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 large red pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 8 cloves of garlic, chopped
- 1 15 oz. can of black beans, drained and rinsed
- 1 15 oz. can of kidney beans, drained and rinsed
- 3 tablespoons of cumin, ground
- 1 tablespoon of coriander
- 1 tablespoon of garlic powder
- 1 teaspoon of oregano, ground
- 1/4 teaspoon of cayenne pepper
- 1 tablespoon of smoked spanish paprika
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 1 cup of chocolate stout beer
- 1 28 oz. can of fire roasted crushed tomatoes
- 1 chipotle pepper in adobo, plus 1 tbsp adobo sauce
- fresh chopped cilantro
- fresh diced avocado
- In a large pot on medium high heat saute onions, all peppers, and chopped garlic in extra virgin olive oil for 5-7 minutes (until tender, but not mushy)
- Add all of the beans and dry seasoning. Stir to coat and cook for 5 minutes
- Add chocolate stout and stir to combine, cook off alcohol. This should take about 4-5 minutes.
- Add the tomatoes, chipolte pepper and adobo sauce, stir.
- Partially cover, reduce heat to low, and allow to simmer for 30 minutes to an hour. Stirring frequently.
- Taste and add seasoning, if necessary.
- Serve in bowls with chopped fresh cilantro and sliced avocado.
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